Working up an American barleywine recipe and contemplating what hop(s) to use and how I’d like to use them. It seems an aroma/dry hop addition is about pointless as by the time the first one is cracked open in 9-12 months that will have likely faded away.
So I’m considering a flavor addition coupled with a whirlpool (unless it’s shown one has better staying power for the duration). I don’t want citrusy or fruity. Initially I thought I’d want something along the lines of Santiam, Perle, or Palisade, but now I’m wondering if something else like Bravo or Columbus would be better.
I had also initially figured I’d use 1/2 oz of Warrior as a first wort hop addition, but I’m not so sure that would give it enough of the hop bitterness the style seems to demand, though the few commercial versions I’ve had I wouldn’t exactly call all that bitter per se.
So what hops would you use and when would you use them yourself?
So I’m considering a flavor addition coupled with a whirlpool (unless it’s shown one has better staying power for the duration). I don’t want citrusy or fruity. Initially I thought I’d want something along the lines of Santiam, Perle, or Palisade, but now I’m wondering if something else like Bravo or Columbus would be better.
I had also initially figured I’d use 1/2 oz of Warrior as a first wort hop addition, but I’m not so sure that would give it enough of the hop bitterness the style seems to demand, though the few commercial versions I’ve had I wouldn’t exactly call all that bitter per se.
So what hops would you use and when would you use them yourself?
